Cranberry cookies
Introduction:
"Cranberry biscuit is a classic biscuit. People who have eaten it will praise it. In fact, there are few biscuits. They always think that the content of oil and sugar is too high, but such a classic biscuit must be tried!"
Production steps:
Step 1: cut the butter into small pieces and soften with hot water
Step 2: add sugar powder and stir well
Step 3: add the egg liquid and mix well again
Step 4: add dried cranberries and mix well
Step 5: sift in low gluten flour
Step 6: mix well and knead into a ball
Step 7: make a cuboid
Step 8: put it into the fresh-keeping bag and refrigerate for 1 hour
Step 9: after freezing, take it out and cut it into 0.5cm pieces
Step 10: evenly put on the baking tray, put in the preheated oven, 165 degrees, middle layer, about 18 minutes
Materials required:
Butter: 70g
Low gluten flour: 115g
Dried Cranberry: 35g
Egg liquid: 1 tablespoon
Sugar powder: 50g
Note: the mixed dough will stick to your hands. You can put it in the refrigerator for about 7 minutes and then take it out for shaping. After finishing the shape, wrap it with plastic wrap or plastic bag and put it in the refrigerator for 1 hour. Then take it out and cut it into pieces!
Production difficulty: simple
Process: Baking
Production time: three quarters of an hour
Taste: sweet
Cranberry cookies
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